Tangy Cucumber and Dill Salad
Tangy Cucumber and Dill Salad
Ingredients
For the Salad
- 2 English cucumbers, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh dill, chopped
For the Creamy Dressing
- 1/2 cup sour cream
- 2 tablespoons white vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, plus more for drawing out water from cucumbers
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder, optional
Instructions
- 1
Prepare the cucumbers: Wash and thinly slice the English cucumbers. You can leave the skin on for added texture and nutrients. Place the sliced cucumbers in a colander and sprinkle with 1/2 teaspoon of salt. Let them sit for 10-15 minutes to draw out excess water. After resting, gently squeeze out any remaining liquid and pat the cucumber slices dry with paper towels. This step helps prevent the salad from becoming watery.
⏱️ 15 min
- 2
Prepare the onion and dill: While the cucumbers are resting, thinly slice the red onion. Chop the fresh dill finely.
⏱️ 5 min
- 3
Make the creamy dressing: In a medium mixing bowl, whisk together the sour cream, white vinegar, granulated sugar, 1/2 teaspoon of salt, black pepper, and garlic powder (if using) until the mixture is smooth and well combined.
⏱️ 3 min
- 4
Combine ingredients: Add the dried cucumber slices, thinly sliced red onion, and chopped fresh dill to the bowl with the creamy dressing. Gently toss all the ingredients until everything is evenly coated.
⏱️ 2 min
- 5
Chill and serve: For the best flavor and a refreshing experience, cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve chilled as a crisp side dish.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Tangy Cucumber and Dill Salad
Ingredients
For the Salad
- 2 English cucumbers, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh dill, chopped
For the Creamy Dressing
- 1/2 cup sour cream
- 2 tablespoons white vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt, plus more for drawing out water from cucumbers
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder, optional
Instructions
- 1
Prepare the cucumbers: Wash and thinly slice the English cucumbers. You can leave the skin on for added texture and nutrients. Place the sliced cucumbers in a colander and sprinkle with 1/2 teaspoon of salt. Let them sit for 10-15 minutes to draw out excess water. After resting, gently squeeze out any remaining liquid and pat the cucumber slices dry with paper towels. This step helps prevent the salad from becoming watery.
⏱️ 15 min - 2
Prepare the onion and dill: While the cucumbers are resting, thinly slice the red onion. Chop the fresh dill finely.
⏱️ 5 min - 3
Make the creamy dressing: In a medium mixing bowl, whisk together the sour cream, white vinegar, granulated sugar, 1/2 teaspoon of salt, black pepper, and garlic powder (if using) until the mixture is smooth and well combined.
⏱️ 3 min - 4
Combine ingredients: Add the dried cucumber slices, thinly sliced red onion, and chopped fresh dill to the bowl with the creamy dressing. Gently toss all the ingredients until everything is evenly coated.
⏱️ 2 min - 5
Chill and serve: For the best flavor and a refreshing experience, cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve chilled as a crisp side dish.
⏱️ 30 min